Corn Tomato Avocado Salad
This Corn Tomato Avocado Salad is a easy and simple vegan recipe made with fresh veggies and tossed with lime juice, cilantro and olive oil.
Servings 4
Calories 208kcal
Ingredients
- 1 cup romaine-lettuce chopped (optional)
- 2 ears corn or about 1 ½ cups
- 1 pint cherry-tomatoes halved
- 1 avocado diced into 1/2-inch pieces
- 2 tbsp red-onion finely diced
- 2 tbsp olive-oil
- 1 tbsp fresh lime-juice
- 2 tbsp fresh cilantro chopped
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Mix the avocado, corn, onion and tomatoes.
- In a large-glass-bowl, blend together the dressing ingredients in a glass-bowl.
- Pour over the salad and toss gently to combine.
Notes
Storage: Store any leftovers in an airtight-container. They'll last about 24-hours in the refrigerator, especially due to the avocados.
Substitutes: For good results, follow the recipe as is. As it is a salad, however, the measurements and ingredients are merely guidelines, so don't hesitate to adjust to your own taste.